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Goat's Cheese In Grappa

The strength of the grappa gives a wonderful balance to the creaminess of the goat’s cheese in this dish, and although you could substitute brandy, the ‘kick’ of the grappa is hard to beat. Demonstrated at the 2011 Melbourne Food and Wine Festival.

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Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Goat's Cheese In Grappa.


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